June 29, 2012

Friday Foodie: Crispy Oven Baked Potatoes

These potatoes are delicious and so easy to make.  You can even switch up the spices and type of potato for endless flavor combinations.  This is one of my favorite ways to make potatoes.  They have a texture somewhere between a kettle cooked potato chip and a french fry, but aren't nearly quite so bad for you because they're baked and lightly tossed in olive oil and spices.  I usually figure one potato per person, so this should feed 3-4 people.  However, there's usually a battle/run for the last slices, so plan accordingly.

Prep Time: ~10-15 minutes(I don't know.  I have "help" from two mini cooking bots, so sometimes it takes longer)

Cooking Time: 20-30 minutes depending on your oven and thickness of potato slices


3-4 medium sized red skin potatoes
1/4 cup olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried parsley

Note: Feel free to experiment and adjust the seasoning to your personal tastes.

1. Thoroughly wash and scrub the potatoes and pat dry.  I chose to leave the skin on, but you can also peel the potatoes if preferred.  Then cut the potatoes into thin slices.  Mine are probably around an 1/8 inch thick.  I find it easier to cut thin slices if I cut the potato in half lengthwise first, so it isn't rolling around the cutting board.

2. Get out a baking sheet and cover with foil.  If you have nonstick foil make sure that side is up, otherwise give it a light spray of nonstick cooking spray, so you aren't fighting the foil for your tasty, crispy potatoes when you pull them out of the oven.  Set your oven to 450 degrees F.

3. Get out a resealable plastic bag or plastic container with tight fitting lid to mix your oil and seasonings.  I use a clean, empty 32 oz yogurt container(I always have a bunch of empty ones.  We go through a lot of yogurt at my house, so it helps to buy the big container and add our own flavors.).  Add the olive oil, salt, pepper, garlic powder, onion powder, and dried parsley to your container.  Either seal the bag and shake or gently squeeze to mix or use a fork to mix the seasonings in your container.

4. Add your potato slices to the bag or container of seasonings.  Make sure to separate the slices as you add them, so that the seasoning will cover the slices.  I usually do one potato at a time to make sure all the slices get covered well.  Seal the container and shake it.  Shake it some more(This is where mini cooking bots like to help).

5. Open your container of seasoned slices and place them closely together on your foiled baking sheet.  Trust me.  You will want to fill the baking sheet with as many as possible, and they won't mind being close to each other.  Repeat steps 4 and 5 till you run out of slices or space.

6. Place the baking sheet in 450 degree F oven and bake for 20-30 minutes.  I usually check after 15 minutes, then every 5 minutes.  You want to remove them when the tops start to have nice golden brown spots and the potatoes are tender.  This part really depends on the type of potato and thickness of slices.  Let the baking sheet rest for a minute or two, then use a spatula to move them to a plate lined with a paper towel.  This helps to drain off any excess olive oil or water on the potatoes.  They will also crisp up a little more after resting.

I've also made these using olive oil and Cajun spice mix and they were great too.  I'm also plotting some sweet potatoes tossed in melted butter and sprinkled with brown sugar and cinnamon.  If you try out any other seasoning combinations please stop back by and let me know!  I would love to hear your ideas.

This blog post was written by Stephanie.  You can find my cute, candy colored jewelry made from vintage finds in my Etsy shop, Robot Pop.  I also have my own blog, Facebook page and Pinterest account where you can find what I'm working on, what inspires me, crafty tutorials, local event info, all things Robot Pop and more.